Place Oreos and butter into food processor and pulse until the cookies turn to crumbs and the butter is mixed in well.

Press the cookie mixture into a springform pan. (I used a 9" if you want it taller use 8") using the bottom of a measuring cup works well.

Refrigerate crust until (30 minutes or so)

In mixer beat the cream cheese smooth add in the powdered sugar and peanut butter and cocoa

Scrape the sides of the bowl.

Then while mixer is running pour in the heavy cream and mix until all combined.

Spread mixture into chilled crust.

Chill cheesecake until completely firm, 6 hours. (or chill overnight)

Remove cheesecake from springform pan and top with mini peanut butter cups cut in half.